“Cheesecake compliments things like an ice cream. In my head, I constantly say ‘Why not make it into a cheesecake?’”

In addition to cheesecakes, Ray-Brown also bakes strudels and peach cobbler not as standalone items, but as toppings.

But managing a cheesecake food truck has its challenges.

“I started my business all on my own — that’s been the biggest challenge. I’ve been doing all the baking, prepping while still trying to make time to be a wife, mom and take on personal orders for whole cheesecakes. I mean, I’m not a bakery, it’s just me,” she said.

During the week, Ray-Brown bakes around 30 cheesecakes in rotational flavors. She sells out often, so it doesn’t hurt to call ahead, she suggested.

With Valentine’s day imminent, Ray-Brown will feature heart-shaped cheesecakes and dipped strawberries on sale for the holiday.

“It was so much fun as a kid to see the little messages so I thought, once again, ‘Why not make it into cheesecake?’ It could give someone something sweet to eat with a good message on it.”

Running a food truck in Lansing isn’t all about business, but supporting the community as well, she said. Every month, Ray-Brown has a day where she gives back — making a big pot of chili and handing out bowls for free to patrons.

“I probably give away free food to 50 to 100 people that day. It is more important to take care of the community we serve the best we can. My mom taught me that. It is my duty.”

Community interaction is the most rewarding part of the job, Ray-Brown said.

“The rapport with my customers solidifies everything I am doing in life. I love when people tell me how much they enjoy it. It makes me feel like this is what I’m supposed to be doing.”